What to make for dinner is often the most challenging the night before you are planning to go grocery shopping. Since grocery shopping has been a bit of a challenge in our new location, we came up with this elaborate (or not so elaborate but full of well meaning efforts) plan to come up with a whole two weeks of menus (breakfast, lunch, dinner) and basically only go shopping once every two weeks. I can discuss menu suggestions and the challenges of this plan another time.... Like I said though, the day before a groceries trip, the fridge (and shelves) are extremely bare and lacking in dinner options. We can, of course, just have pasta and tomato sauce (
or ragu perhaps?) because we seem to always have those in stock. But eh, that's not so exciting. Plus, it's hot. And pasta = heaviness.
So what are my options? I have:
two green peppers,
several tomatoes,
eggs,
onions,
and milk.
Put it all together and we have a quiche! And to make this veggie (and cheese-less) quiche more delicious, I made my own flaky pie crust. Admittedly we need to replenish our stock of food supplies but no one will be complaining about dinner tonight!
The
recipe for the crust came from Food.com. (Although I did pre-bake my crust for 10-15 minutes at 200C/400F.) The recipe for the quiche came more or less from myself so here goes:
Saute the vegetables (leave the tomatoes out) with a bit of olive oil. While the vegetables are going, mix together 4 eggs, 1 cup of milk and salt and pepper to taste. When the vegetables are finished, pour them into your crust. Then pour the egg mixture over the vegetables. Slice the tomatoes into thin rounds and place on top. Bake at 190C/375F for 30-45 minutes or until the quiche is set.
